He uses Vietnamese and Alaskan fish fillets, tapioca starch and distinctive seasonings for his own take on the dim sum staple, which he sells at HK$10 (US$1.30) for five pieces. "Our siu mai ...

The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and shrimp. These were far easier than other types of dim sum because you could buy the wrappers ...

Hongkonger Andrew Wong Tsz-san is more passionate than most about Cantonese dim sum staple siu mai, a dish that inspired him to create an online group to gather fans of the street food favourite.